Hollerkücherl

Ingredients

• 4 Holunderblüten
• 1 Ei
• 125 g Mehl
• 1 Prise Salz
• 1 EL Zucker
• 150 ml Milch
• Öl (zum Ausbacken)
• 125 g Schlagsahne
• 1 orange
• 1 EL Orangenlikör
• 2 EL Puderzucker

Instructions

1. 1.

   Wash and drain the elderflower blossoms. Beat the egg, then whisk together flour, milk, salt, and sugar until smooth. Dip the elderflowers into the batter and fry in hot oil (160°C) until golden yellow. Drain on kitchen paper.

2. 2.

   Thinly peel the zest of half an orange and cut it into fine strips. Squeeze juice from the remaining orange halves. Slice the rest of the orange into thin rounds.

3. 3.

   Whip the cream with powdered sugar until stiff peaks form, then fold in orange liqueur, juice, and zest.

4. 4.

   Serve the elderflowers with the orange cream and orange slices.